What are the crunchy bits I sometimes find in cheese?

Luca's Eggplant Parmesanenlarge
Photo: Fran Gealer

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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Those little crystals are actually calcium lactate, which is found in aged cheeses, and add lovely appealing texture.

See our collection of Cheese Recipes for a variety of ways to use different types of cheeses.

Recipe:  Luca's Eggplant Parmesan 

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